Practical Menu

Menu - 

1.    Plain Paratha/ Paneer do pyaza/ Chicken do Pyaza/ Lachha Salad.

Paneer do pyaza

Ingredients -

      Cottage Cheese - 500 grams

o    Onions – 250gm

o    Oil – For fry

o    Cumin seeds 1 tablespoon

o    Green cardamoms crushed 5 nos.

o    Garlic paste 1 tablespoon

o    Ginger paste 1 tablespoon

o    Tomatoes paste – 200gm

o    Turmeric powder 1/2 teaspoon

o    Coriander powder 2 tablespoons

o    Red chilli powder 1 teaspoon

o    Fresh cream – 50ml

o    Salt to taste

o    Garam masala powder 1/2 teaspoon

o    Ginger (juliennes) - garnish

o    Fresh coriander leaves chopped – 50g

Method –

Heat a kadhai and add 2 tablespoons oil.

Halve 2 onions, cut further into halves and open out the layers and sauteed it.

Heat 2 tablespoons oil in another non-stick pan and add another sliced onion browned and make a paste of it.

Cut paneer into dice, fried and deep into salted water.

Add cumin seeds, green cardamoms and other whole hot spices to the oil in the kadhai.

Add ginger-garlic paste, cook then add onions paste in the pan. Add water as much required for cooking. Add turmeric powder, coriander powder, cumin powder and red chilli powder cook for sometime. Then add tomato puree mix and cook. Add salt and mix properly and cook till oil separates.

Add diced paneer and mix well with the masala. Now add fresh cream and diced browned onion pieces.

Add ginger juliennes and coriander leaves for garnish. Mix everything together lightly. Serve hot.

Chicken do pyaza

Chicken Do Pyaza is a non-vegetarian Punjabi dish that is relished with rotis or naan mostly. This Indian dish is basically a delicious curry made with stewing technique and famous for its rich and thick tomato gravy. Chicken is cooked in onion and tomato gravy along with spices.

INGREDIENTS

· 1 kg - Chicken

· 400 g - onion

· 250 g – curds

    50 g – Ginger-garlic paste

· 2 tsp -  Chilly powder

· 25 g - Hot Spices (Whole)

· To taste - salt

· 1 tsp – Turmeric powder

· 1/4 tsp - Garam masala powder

· 2 tbsp - coriander powder

· 250 g - Tomato puree

· 250 g – Mustard oil

 Method -

1.    Cut the chicken into medium pieces and marinate with g.g paste, salt, turmeric powder,chilly powder and curd. Leave it for one hour. Sliced the onion, fry and make the paste. Chop the tomato and make the paste separately.

2.    Heat oil in a degchi and add sabut garam masala to it and crackled it.

3.    Add ginger-garlic paste, cook. Then add onion paste and cook.

4.    Add the remaining spice powder and cook for sometime.

5.    Then add tomato puree, add 1/2 litre water.

6.    In meanwhile, fry the marinated chicken till golden brown in colour.

7.    When gravy starts to boil, then add the chicken and cook for 10 minutes.

8.    Mix well and bring to a cook. Lastly, add some sauteed dice onion and chopped coriander for garnish. Serve hot.

1 2. Salad Nicoise /Potage De St. Germain/Fish Meunier/Veg Stew/Pommes Croquette.

Nicoise Salad -

• Potatoes, dice – 400gm,
• Green beans – 200gm
• Boiled egg – 3nos.
• Fresh parsley – ½ tsp,
• Nicoise olives – 25gm,
• Onion – 100gm
• Tuna fish – 1tbsp
•  Iceberg lettuce - Few

• lemon juice – Few drops
• Tomatoes – 150gm
• Mustard paste – ¼ tsp
• 1 tablespoon capers
• Anchovy fillets – 5gm
• Peppercorn – ¼ tsp

Method -

1.     Bring a large pot of water to boil. Add potatoes, french beans separately and blanch until tender but still firm, about 10 minutes. Drain and cool.

2.     In a large bowl, combine the potatoes, parsley, olives, onion, tuna and green beans. Refrigerate for 2 to 4 hours.

3.     Take a bowl, toss greens with vinaigrette and top with chilled potato mixture. Garnish with quartered eggs, tomatoes, capers and anchovies.

1.    Potage de St. Germain Soup

        

     For the soup

·         Fresh shelled green peas – 500gm, Mire-poix – 50gm,Bayleaf – 1-2nos., 

·         Butter – 2tbsp., Garlic – ½ tsp.

·         Veg Stock or Chicken broth – 800ml

·         White part of leeks – 1tsp

·         Fresh cream – 50ml, S&P – To Taste

PREPARATION

1.    Make the soup:

1.    In a saucepan cook, add the mire-poix in butter over medium heat with bayleaf, stirring occasionally, until they are softened. Add green peas sauteed for sometime then add broth, and bring the mixture to simmer temperature, covered partially, for 10 minutes, or until the peas are tender. Stir and blend in food processor and make purée. Return the soup to the saucepan again, season it with salt and pepper, and reheat it over moderately low heat. Add little cream into the soup and mix properly.

2.    Ladle the soup into bowls, drizzle drops of the cream on each serving, and draw a decorative pattern. Serve the soup with the croutons.

2.    Make the croutons:

1.    In a baking dish, cut the bread cubes and add  butter, tossing them to coat them well. In shallow baking dish bake them in a preheated 350°F oven, stirring occasionally, for 10 minutes, or until the croutons are golden and crisp. Season the croutons with salt and some herbs.

Sole meunier with lemon butter sauce

1.    Fish:

·         Sole fillets – 1 kg.

·         All purpose flour – 100gm

·         Freshly ground black pepper – 1/2 tsp, Salt & White pepper powder – To taste

·         Vegetable oil – 100ml, Mustard Paste – A Pinch, Lemon juice – Few drops.

·         Garlic – ½ tsp., dill leaves – ¼ tsp.  and lemon rings

2.    Sauce:

·         Butter, cut into 4 pieces – 200gm

·         2 tablespoons chopped fresh Italian parsley

·         1 tablespoon fresh lemon juice

·         Lemon wedges

PREPARATION

For fish:

1.    Firstly rinse fish, pat with paper towels. Debone and de-skin, and make the fillet. Marinate the fish with coarse salt, chopped garlic,mustard paste, lemon juice and freshly ground peppercorn. Place on platter.

2.    Heat pan over medium heat, add butter; quickly swirl skillet to coat. When foam subsides, add fish and cook until golden on bottom, 2 to 3 minutes. Carefully turn fish over and cook until opaque in center and golden on bottom, for 4 to 5 minutes.

2.    For sauce:

1.    Place skillet over medium heat. Add butter and melt. Remove from heat; add parsley and lemon juice. Spoon sauce over fish. Serve with lemon wedges and a sprig of dill leaves.

Pommes croquette

Ingredients – Potatoes – 500gm, S&P – To taste, 1/2 teaspoon black pepper corn,  
1/2 teaspoon chopped green onion
2 egg, beaten
All-purpose flour – 50gm, bread crumbs – 250 gm

Method -

Firstly boiled and mashed the potatoes, add seasoning, peppercorn and chopped onion for taste. Now made batter with beaten egg and flour, add some seasoning to the batter. Make bullet shape of potatoes and dip into the batter and then roll through bread crumbs. Fry each croquette in shallow oil until brown on all sides.
Chef's Note: Cook in small batches, giving each croquette at least 2 inches of space around it to not overcrowd the pan. This prevents the croquettes from crumbling while frying.

3.    Russian Salad /Minestroni/ Sheherds Pie/ Veg. Pie/ Haricot vert.

Shepherds Pie

Ingredients - lamb minced – 800gm, Mashed potatoes – 200gm, Tomato puree – 100gm
Unsalted butter – 50gm, salt & Pepper powder – To taste
1/4 teaspoon freshly ground black pepper
Chopped onion – 25gm., Carrot – 25gm, Garlic – 15gm,
1/2 teaspoons freshly chopped rosemary leaves, tarragon.
1/2 teaspoon freshly chopped thyme leaves.

                                    

Directions

Boiled the potatoes and make it mashed. Add butter, salt and pepper fresh cream little and mix it nicely. Once the oil heated, add finely chop garlic, onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the minced lamb, salt and pepper and cooked through. Add the tomato paste, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly for 10 to 12 minutes or until the mixture is cooked nicely.
Now add the mashed potatoes to the lamb mixture and spread evenly into baking dish. Make it uniform, apply a layer of tomato sauce over the mixture. Add grated cheese. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up. Place on the oven and bake for 7-8 minutes or just until the potatoes begin to light brown. Remove to a cooling rack for at least 5 minutes before serving.

Veg Pie

Ingredients – French beans – 100gm, Cauliflower – 100gm, Green peas – 50gm, Carrot – 50gm, Potatoes – 250gm, Mushroom – 50gm, Cabbage – 100gm, 50g butter,

Amul cheese grated – 200gm, Onion – 50gm, Garlic – 15gm, Tomato Puree – 100gm, S&P – To taste, Crushed Peppercorn – ¼ tsp, Mixed herbs – ¼ tsp.

Method -

1.    Boiled the potatoes and make it mashed. Add butter, salt and pepper fresh cream little and mix it nicely. Once the oil heated, add garlic, onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add all other vegetables cook, add salt and pepper and cooked through. Add the tomato paste, rosemary, thyme, and stir to combine. Bring to  boil, reduce the heat to low, cover and simmer slowly for 10 to 12 minutes or until the mixture is cooked properly.
Now add the mashed potatoes to the veg mixture and spread evenly into baking dish. Make it uniform, apply a layer of tomato sauce over the mixture. Add grated cheese. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up. Place on the oven and bake for 7-8 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 5 minutes before serving.

Haricot vert

2.    Ingredients - Green French beans – 500gm,
2 tablespoons unsalted butter
Salt and freshly ground black pepper

Preparation - 
Bring a small saucepan of salted water to boil. Add the haricots verts and cook until just tender, about for 5 minutes. Transfer with a slotted spoon to an ice bath and drain. In a large pan, melt the butter over medium heat. Add the drained haricots verts, salt and pepper to taste, and stirring, for 2 minutes. Serve hot.

1.    Chicken Chowder Soup/ Poulet A La Maryland/Banana Fritters/Grilled Tomatoes/ Sauted Babycorn.

Chicken chowder soup

Ingredients

·         Chicken breast– 2 pieces

·         Chicken broth – 1 lit.

·         Potatoes – 250 gm

·         Carrots – 50gm

·         Celery – 25gm, Garlic – 1 tsp

·         Onion – 50gm, Salt & WPP – To Taste, Fresh rosemary – ½ tsp

·         Butter – 100gm

·         Refined flour - 50gm

      Milk - 500ml , Fresh cream - 50ml

Preparation -

1.    In a saucepan, bring chicken broth to simmer. Reduce heat; add the chopped potatoes, carrots, celery, onion, salt and pepper. Cover and simmer for 12-15 minutes or until vegetables are tender.

2.    Meanwhile, melt butter in a saucepan; stir in flour until smooth. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 5 minutes or until thickened. Reduce heat; ,add to broth along with chicken. Cook for few more minutes, stir continuously until cook. Strain the soup. Add fresh cream and stir nicely. Add small chunks of chicken and boiled potatoes for garnish. Check the seasoning and serve hot.

Poulet A la Maryland 

Ingredients

·          Boneless chicken breast / leg - 8 nos.

·         Garlic – ½ tsp, Rosemary herbs - Few Pinch

·         Refined flour – 200gm

·        3 eggs, beaten

·         Breadcrumbs – 500gm

·         Refined oil – 1 lit.

PREPARATION

In a large, shallow pan, place the chicken pieces and marinate it and keep in the refrigerator for 1 hour. Dredge each pieces of chicken in the all-purpose flour, then the eggs, and lastly, do the crumbing or either we can make the batter also with refined flour and egg. Arrange the chicken breasts or leg and fry it on medium temperature after crumbing, turning once till golden brown in colour. Serve hot with sauce.

Assemble the chicken a la Maryland by arranging 2 pieces of chicken on a warm plate, drizzling it with a bit of sauce, and then garnishing the plate with a few slices of banana fritters and grilled tomatoes.

Banana Fritters

• Ingredients –
• Milk – 500ml
• Banana (ripe) – 4 Pieces
•  All-purpose flour – 150gm
• Salt – A Pinch
• Baking powder (opt.) – 2 tsp.

• 2 eggs, beaten
•   Icing Sugar – 100gm
• Vegetable oil for frying
•  Honey(opt.) - 1 tbsp.

 Method -

1.     In a mixing bowl, combine the milk, egg, sugar and refined flour. Add baking powder a pinch. Thoroughly mix it.

2.     Cut the banana longitudinally in small pieces deep into batter and fry.

3.     Carefully place the mixture into the hot oil and fry until golden brown. Flip the fritter and continue to brown. Remove fritters from the oil and drain on paper towels. Dust the fritters with confectioners' sugar and serve while warm.

Sauted babycorn

Ingredients
200 gms - Baby corn,sliced

1 tsp Chilly flakes.
1 tsp Olive oil, Parsley – Few Sprig. 
salt and crushed black pepper to taste

Method 

1.    Wash and blanch the babycorn in salted water and keep it aside.

2.    Heat the oil in non-stick pan, add the baby corn and sauté over a high flame

3.    Add chilly flakes, and seasoning for another 2 minutes.

4.    Mix well over flame till proper coating.

5.    Do the garnish with fine chopped parsley. Serve hot.

1.    Fish orly/Lentil Soup/Non-Veg Hot Pot/ veg Hot Pot/ Russian Salad/ Pommes Parsley.

Fish orly with tartare sauce

Ingredients -

·         Fish fillet – 1 kg

·         Salt and pepper to taste

·         Garlic 1 tsp

·         Lemon juice - 10ml

·         Oil for frying.

·         For Batter:

·         All purpose flour – 150gm

·         Eggs 2nos.

·         Salt and pepper to taste

·         Water as required

·         For Tarter Sauce:

·         Mayonnaise – 100ml

·         Pickled onion(finely chopped) – 25gm

·         Green olives 2 – 3 (finely chopped),

·         Egg yolk (boiled) – 1no.

·         Salt and pepper to taste

Method -

1.    For Tartar Sauce: Take a bowl, put all the ingredients in mayonnaise sauce and mix well.

2.    Serve with fish orly.

3.    For Fish: Marinate fish in salt, w. pepper powder,  chop garlic and lemon juice for 15 minutes.

4.    For Batter: Break eggs in a bowl add flour, salt and pepper and beat.

6.    Mix well with whisk till well combined.

7.    Now dip the marinated  fish in batter and deep fry in hot oil till golden.

8.    Serve hot with tartar sauce.

Pommes Parsley

Potato – 500gm, Olive oil – 50ml, Salt & WPP – To taste, Parsley – For garnish.

2.    Russian Salad/Cream De Crecy/Poulet Roti/Roast Gravy/Bread Sauce/Tomato farci.

Potage de Crecy

INGREDIENTS

·         Carrot – 500gm

·         2 tablespoons butter

·         Onion, peeled and chopped finely – 25gm

·         ½ tsp clove garlic, crushed, Leek – 25gm

·         Chicken stock – 1.5 lit.

·        1/4 teaspoon white pepper powder

·         Fresh cream - 50ml

·         salt to taste

·         chives, chopped

 

DIRECTIONS

1.    In a saucepan, melt the butter on medium heat. Cook the onion, leek and garlic in butter for 5 minutes, stirring occasionally. Add carrot and cook till tender. Now add chicken stock salt and pepper and bring the soup to boil. Turn the heat down so that the soup is just barely bubbling. Cover the pot and cook the soup for 30 minutes.

2.    Remove the soup from the heat and allow it to cool enough so we can comfortably puree it in a blender. Once it is pureed return the soup to a pot.

3.    Add stock and fresh cream and stir and season to taste with salt and additional pepper. Add fresh cream a little for taste.

4.    Heat the soup to serve. Serve in bowls and garnish with chopped chives.

Poulet Roti

Ingredients – Chicken – 1 kg, butter -  50g for (inside of the chicken, 20g for brushing, 20g for the juice at the end of the recipe)

- salt, pepper – To taste

- 1 bouquet garni

- 2 whole small garlic for inside of the chicken

- olive oil – 100 ml 

- Mixed herbs – 1 tsp.

Method -

1) Wash and wipe the chicken thoroughly inside and outside to keep it dry. Preheat your oven to 200 ° C.

2) Rub the oil, salt (normal salt) and pepper both inside and outside. Then, insert the butter, which will allow the flesh to remain very fluffy inside. Insert bouquet garni and 2 cloves of garlic peeled and cut in half. 

 3) Now take care of the outside. Brush whole chicken with olive oil and butter and massage it well. In a bowl, combine the coarse salt, one or two pinches of peppercorn and mixed herbs. Sprinkle this mixture anywhere by massaging and rubbing well to make it penetrate optimally. 

4) In a large dish, put olive oil in the bottom and place the chicken with tied legs. Place in the middle of the oven for 15 minutes.

5) Turn chicken over other and cook for 15 minutes, cook it nicely. Meanwhile, separate the cloves of garlic. If the chicken does not make any juice, add a small glass of stock in the dish. Some chicken make a lot of juice and fat, others do not ...

6) To check the cooking, dip the blade of a knife between the thigh and the joint. If done serve hot with the juice that flows.

7) Pour remaining juice into a saucepan, add butter and whisk.

8) Cut the chicken, water the juice, add the cloves of garlic and serve ....

Tomato Farci

INGREDIENTS

·         Tomatoes – 500gm, Olive oil – 50ml

·          Salt,Ground white pepper powder - To taste

·         1 teaspoons chopped parsley

·        1 teaspoons chopped basil

·        1 teaspoon chopped thyme

·         Grated Parmesan cheese(opt.) – 50gm

PREPARATION

1.    Heat oven to 375 degrees. With a paring knife, core tomatoes. Use a teaspoon to scoop out the eye of each tomatoes. Season tomatoes with salt and pepper and place in a baking dish.

2.    Mix together with oil, parsley, basil, thyme, cheese. Bake for 10 minutes, until it nicely browned and tomatoes are soft. Serve hot.

Bread Sauce –

·         100g - Fresh white breadcrumbs

Milk – 500ml, Butter – 50gm, Onion -50gm Cloves – 4-5nos.

Cloves – 5-6nos., Bayleaf – 1no., Nutmeg – 1Pinch

 

Method

1.    Boil the milk with studded onion, cloves and bayleaf in a pan for 10-15 mins. Strain and return the liquid to the pan. Add the breadcrumbs and simmer for 4-5 mins. Mix in the cream and butter. Add nutmeg, season and serve.

Roast gravy

Ingredients – Roasted jus, Salt and black pepper
1 large red onion, sliced, vinegar, all-purpose flour, butter 

Preparation -

Preheat the oven to 450 degrees F.
Sprinkle the roast on all sides with salt and pepper and place it in the center of the tray. Spread the onion slices over the top of the roast and pour the vinegar around it. Pour about 1 inch of water into the pan roast. Bake until the meat is tender and brown for 3 to 4 hours. Check the water level in the pan regularly during cooking and replenish it if necessary. If any juice seeps from the foil seals during roasting, save it to use in making the gravy.
When the roast is done, remove the package from the baking pan and let it cool for a few minutes. Open the package carefully to preserve all the juices and transfer the meat to a platter. Cover with a tent of foil to keep it warm while we make the gravy.
Pour the roasting juices into a measuring cup and let the fat rise to the surface. Skim off the fat, reserving 4 tablespoons in a saucepan and discarding the rest. (If the fat measures less than 4 tablespoons, add enough butter to make up the difference.)
Measure the remaining defatted pan juices and reserve. If we have less than 2 cups, add water to make 2 cups. Add the flour to the fat in the saucepan and stir with a wire whisk to make a roux. Cook over medium-low heat until the flour is lightly browned, about 5 minute. Slowly whisk in the reserved pan juices and stir until thickened.
Slice the roast or cut it into chunks (it will be very tender), and serve it with the gravy.

3.    Cream of Veg Soup/Poached Fish/Fish Anglaise/ Maitre de Hotel/Petit Poix Ala Francaise.

Cream of Veg

Ingredients – French beans – 50gm, Carrot – 50gm, Zucchini – 50gm, Broccoli – 50gm, Cauliflower – 50gm, Potato – 50gm
Butter – 50 gm, Mire-poix – 100gm
Chicken stock – 1 lit
Fresh cream – 50ml, Salt and pepper – To taste.
White sauce – 100ml, Parsley – Garnish.

Preparation -
In a  saucepan, melt butter over medium heat. Add fine chopped mire-poix and cook until tender without browning. Add hard vegetables first stir for few minutes then add all other vegetables and cook till tender. Add stock and leave on simmer temp. until cooked. Add cream sauce and cook. Now add the seasoning. In last add fresh cream stir nicely. Serve hot. Serve warm with French bread.

Poached Fish :-

Ingredients – Fish-  8oogm, Bayleaf – 2nos., Black pepper whole- 6-7nos., S&P- To taste, Garlic – 25 gm, Lemon juice- 25ml, Dill leaves – Few Sprig

Method- Firstly, de-skin & de-bone the fish and cut into desired shape.

Wash it nicely and then marinate with salt, pepper, lemon juice and fine chop garlic and leave it on room temperature for half an hour.

Then boil the water with salt, lemon juice, bayleaf and black pepper whole then dip the fish into the boiling water for 9-10 minutes. Check it doneness.

Serve hot with the garnish of dill leaves,lemon wedges and sauce.

Fish Anglaise – Pomfret-(fillet)-1 no., egg white-1 no. , refined flour-10g,  bread crumbs-20gm, lemon juice-05 ml, salt – 5g,and pepper-to taste,  mustard-5gm

Method- Firstly cut the fillet in diamond shape then, sprinkle the salt and pepper on fish fillet with lemon juice, mustard paste, salt and pepper powder and leave it for marination for few minutes.

Dip the pieces in flour to coat on both sides, shake off excess. Now beat egg with little water, then dip the flour coated pieces in egg to coat well and then in bread crumbs. Remove extra crumbs.

Now, heat the pan add oil and then dip the fish into oil for deep fat fry till golden brown in colour.

As the pieces are  cooked transfer into plate and serve hot with the sauce.

 Petit Pois a la Francaise –

A delicious combination of petit pois(green peas), onions and lettuce which are gently poached in a buttery sauce with crème fraiche(double cream) and vegetable stock . This is a classic French recipe , a wonderful  way to serve tender little peas.

Ingredients – Green peas- 500g, scallions(spring onion)-100g, butter- 25gm, garlic-1/2 tsp, fresh cream-1 tsp, salt-to taste, w.p.p – to taste, lettuce- 200g

Method - Firstly collect all the materials,  and start doing mise-place.

Blanch the green peas. Then cut the onion into halves and sauted into butter.

Cook gently until soft. Now add shredded cuts of lettuce, cook for few minutes, when the lettuce becomes soft add the green peas. Cook uncover thoroughly. Add the seasoning and serve hot.

Bisque 

que De crevette/ Grilled Chicken Steak/Veg Steak/Pommes Bataille/Glazed carrot.

1). Bisque de crevette soup goes with croutons – Prawns-500gm, butter-25gm, celery chop –few mire-poix, tomato puree- 150gm, fish stock- as req.,  white wine- 10ml, rice-20gm,  cream-, salt and pepper- to taste, black crush pepper- 7-8 nos, cream- 1tbsp.

Method- Firstly, collect all the materials. Take the prawns, and wash it nicely.

Now, take a degchi, add butter, brown the mire-poix nicely until it becomes soft. Then add the prawns with shell and cook until the shells are red and crisp. Now add the tomato puree and cook for sometime. Then add some stock, add cook for sometime again. When the soup has finished, make puree in blender including shells. Then strain back into pot. Add stock , add the white wine and check the flavour. Now, enrich the soup by whisking the soft butter and cream into it. check the seasoning add the chopped shrimp and serve hot with croutons.

Grilled chicken steak with mushroom sauce

Ingredients – Chicken (breast) - (any combination of breast or leg-and-thigh pieces)
15 ml -balsamic vinegar
Garlic – 1 tsp, Rosemary herbs - 1/2tsp
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
Salt & 1/2 teaspoon freshly ground black pepper



For the BBQ sauce:
Combine all the ingredients in small saucepan and stir all the ingredients until incorporated and mixed. Take the chicken pieces and marinate it.
Place a grill pan over medium heat. Lightly coat the chicken pieces with some of the BBQ sauce. Place the meat on griller.
Cook the chicken about 8 minutes per side. Cook properly. Serve with the heated BBQ sauce alongside.
Alternately, the chicken can be baked in the oven. Preheat the oven to 375 degrees F. Place the chicken skin side up in a baking dish and bake for 25 minutes. Remove the baking dish from the oven and spoon the BBQ sauce all over the top of the chicken. Return the baking dish to the oven and bake for another 15 minutes.

Glazed carrot

Ingredients

• Carrot – 500gm
• Butter – 50gm
• Brown sugar(opt.) – 50gm

• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
•  Parsley – For garnish

Method -

Boil water into saucepan, add carrot in boiling water and bring to half boil. Reduce heat to low, cover, and simmer carrots until tender, 7 to 8 minutes. Drain and transfer to a bowl.

1.     Melt butter in saucepan; stir brown sugar, salt, and crushed pepper into butter until brown sugar and salt have dissolved. Transfer carrots into brown sugar cook and stir until carrots are glazed with sauce, about for 5 minutes.

Russian Salad/ Lentil Soup /Poulet Roti/Roast Gravy/Bread Sauce/Tomato Farci Fish orly.

Cream de Crecy/Lamb Chops/Roast jus /Ratatouille/Pommes bataille.

Lamb chops

Ingredients – 1 Portion

• 4 lamb chop
•       1/4 teaspoon dried rosemary
• 1/4 teaspoon dried basil
• 1/2 teaspoon dried thyme
• salt and pepper to taste
• Crushed peppercorn – ¼ tsp

• 1 tablespoon olive oil
• 1/2 tsp minced shallots
• Balsamic vinegar – 1 tsp
• Garlic – ½ tsp
• 1 tablespoon butter
• BBQ sauce – 1 tsp

Method -

1.     Take lamb chops add rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides for marination. Place them on a plate, cover and set aside for 1 hour to absorb the flavors.

2.     Heat olive oil in a large skillet over medium heat. Place lamb chops in the skillet, and cook for about 7-8 minutes per side for medium rare, or continue to cook to doneness. Remove from the skillet, and keep warm on a serving platter.

3.     Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve.

Lamb jus

 Rack of lamb, being a red meat, is roasted to lower temperature, that it releases little in the way of juices during the roasting process. To supplement the jus, spread the roasting pan with the trimmings from the rack (with the fat trimmed off) or so of lamb stew meat cut into small pieces and brown these in a hot oven before setting the rack on top.

Ratatouille

Ingredients -

·         Onions – 50gm

·         Tomatoes – 50gm

·         Aubergines – 100gm

·         Courgettes – 100gm

·         Red or yellow peppers – 100gm

·         Garlic – 15gm

·         ½ a bunch of fresh basil

·         olive oil – 50ml

·         a few sprigs of fresh thyme

·         Tomato paste – 150gm

·         Salt & WPP – To taste

Method

1.     Peel and cut the onions into wedges, then peel and chop the garlic. Dice the aubergines and courgettes, deseed the peppers and cut into 2.5cm chunks. Roughly chop the tomatoes. Pick the basil leaves and set aside, then finely slice the stalks.

2.     Heat 2 tablespoons of oil in saucepan over medium heat, add dice cut aubergines, courgettes and peppers and fry for around 5 minutes separately, or until golden and softened, but not cooked through.

3.     Add onion, garlic, basil stalks and thyme leaves with another drizzle of oil in pan. Brown for 5-8 minutes, or until softened and golden.

4.     Return the cooked veg to the pan, add tomatoes, balsamic and a good pinch of salt ,black pepper and cook.

5.     Mix well, breaking up the tomatoes with the back of a spoon. Cover the pan and simmer over a low heat for 10 to 15 minutes.

6.     Tear the basil leaves, and adjust the seasoning, if needed. Serve with a piece of bread or steamed rice.